Low Carb Breakfast : Raspberry Crepes

low carb raspberry crepesLow Carb Raspberry Crepes  – Gluten Free

This is one of those lovely weekend morning brunch meals.  As much as I love bacon and eggs, which seems to be a staple on a Keto diet, these Low Carb Raspberry Crepes make a nice change and fit the LCHF profile very nicely.

The crepe part of this recipe is based on the Cream Cheese Pancake recipe from I Breathe, I’m Hungry, one of my favorite food blogs.  The only change I make to it for these crepes is the addition of a teaspoon of coconut flour and a little extra sweetener.

Tools required:

  • Blender such as a Magic Bullet , but any blender will do.
  • Non-stick pan that heats very evenly.  I highly recommend a ceramic pan like my Green Ceramic Pan, Teflon pans are making the news these days for their carcinogenic issues.
  • Electric Mixer to whip the cream.  You know, I just realized that I have had my Sunbeam Electric mixer for almost 40 years!

Cooking Tip of the Day:  Put a bowl and beaters into the freezer so they are nice and cold when you are ready to whip the cream.

Recipe: Low Carb Raspberry Crepes (serves 1 or 2)


  • 2 eggs
  • 2 oz cream cheese (use full fat hard like Philadelphia)
  • 1 tsp Swerve Sweetener
  • ½ tsp cinnamon
  • 1 tsp Coconut Flour
  • 16 Fresh raspberries (you will need about 4 berries per crepe)
  • Whipped Heavy Cream (you will need 1 tbsp whipped cream per crepe)


Prepare the crepes by combining eggs, cream cheese, Swerve Sweetener, cinnamon and coconut flour in blender.  Blend until nice and frothy.

It is important to let the blender then sit for a few moments for the bubbles to disperse.  This is a perfect time to whip the cream.

Take your nice and frosty bowl and beaters out of the freezer and pour a cup of heavy whipping cream into the bowl.  I like to add a pinch of powdered vanilla, but that is optional.  Beat with your electric mixer until big and fluffy.  Place bowl in fridge.

Take your pan and put on medium heat.  You could add a bit of butter if low carb crepesyou like.  When the pan is hot, pour in a quarter of the egg mixture from the blender.  Once you see bubbles forming, carefully flip the crepe and cook the other side.  Repeat with the rest of the mixture.

Take each crepe and make a line of 1 tbsp whipped cream and 4 raspberries.  Roll it up and present to your loved one who will be very impressed.  Or eat them all yourself!

You could of course use strawberries or blueberries for this recipe instead of the raspberries.  Those would be just as delicious!

Don’t forget to also check out my other favorite brunch recipe for Keto Eggs Benedict!

Nutrition:  Calories 244,  Fat 20, Protein 9, Fibre 4 and only 4 net carbs.low carb raspberry crepes (for 2 crepes as shown)

What do you like to eat for a special brunch?


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44 Responses to Low Carb Breakfast : Raspberry Crepes

  1. Honey Phillips says:

    Do the crepes reheat well? Looking for something I can make and just heat up every morning for breakfast…all i would need to do is heat… add berries and cream and eat…. LOL. Could you possibly freeze the crepes?

  2. Andrea says:

    Just tried these and even my very picky newly low carb hubby loved them. He said he wouldn’t have believed they were low carb. I heated a handful of frozen strawberries in water and a bit of swerve for the fruit. I also made a thick cream cheese filling using heavy whipping cream, a little lemon juice & swerve to layer in. Oh my word…delish. Cannot wait to do the same with blueberries!

  3. Katie says:

    Does it even need the sweetener?

    • KetoWoman says:

      I would say it’s a matter of personal taste. I like that I am using less and less all the time. Thanks for commenting!

  4. Jessica says:

    Coconut flour is expensive and I’m doing low carb on a budget. What can i use instead?

    • KetoWoman says:

      Just leave it out! I make these crepes all the time without flour and you wouldn’t notice the difference unless you ate them alone and did a side by side taste test. With the berries and cream it will still be heaven!

  5. B. Jermyn says:

    You can make your own whip cream….very little to no sugar and a little vanilla added….http://www.williams-sonoma.com/products/isi-mini-cream-whipper/

    We love it!!!

  6. Judy says:

    Can you suggest an alternative to Swerve as it is not available where I live ?

  7. kayla says:

    these look fantastic!
    all i have is an immersion blender, will this work?

    • KetoWoman says:

      To be honest I have never tried to make the crepes with an immersion blender. But I think it will work. Come back and let us all know how they turned out!

    • Carol R says:

      I use an i mersion blender all the time for easy cleanup. It’s very powerful and does a great job. It’s perfect for whipping cream as well. Makes short work of it!

  8. Thembi says:


    Can I buy whipped cream from the shop? I don’t have eletric mixer thanks

    • KetoWoman says:

      I live in Canada and as far as I know there is no keto friendly whipped cream available here. That might be different where you live. You can also use a hand held beater but it will take awhile.

    • Ailsa Aanensen says:

      If you own a hand whisk you can whip the cream with that it
      Works out better as you have more control of the cream not turning into butter.

  9. Cathie says:

    Can I use almond flour? I currently don’t have any coconut flour. Thanks for sharing this.

    • KetoWoman says:

      I don’t see why not, but just take into account that coconut flour is more absorbent than almond flour. But honestly, I think it would work just fine.

  10. Carole says:

    I discovered the recipe for the cream cheese pancakes a few months ago and love them.. can’t wait to try them with the coconut flour, berries and whipped cream !

  11. Charlene Turgeon says:

    I love the details you share in this recipe. No guessing! THANKS!

  12. Carolyne says:

    If i use strawberries instead of raspberries, will it change the carb content? Thanks.

    • KetoWoman says:

      I don’t think it will change it enough to worry about it. This is great with strawberries and also blueberries and both of those are among the lowest carb fruits. Hope you enjoy it! 🙂

    • Dile says:

      16 raspberries have 3.7 carbs, and 1.9 fibers so net of 1.8 for 16
      16 strawberries large have 22.4 carbs and 6.4 fibers so net of 16 for 16 of large ones, 16 medium have 14.4 carbs and 1.6 fibers so 12.8.

      • KetoWoman says:

        Yes, so raspberries are a good way to go. If you were to use strawberries instead, they are a lot bigger so less berries would be needed. Thanks for clarifying that!

  13. Larraine says:

    These raspberry crepes look so good! Great healthy recipe!

  14. Danielle says:

    INSANELY good!!!

  15. Catherine says:

    My daughter is type 2 diabetic and we are trying to reduce her carb intake. . Is the 4G net carbs for the full recipe as at the top it says serves 1 or 2.. Thank you

  16. Jennifer Coolidge says:

    I’d like more recipes like this I’m just starting out and I’m not sure where to go from here

    • KetoWoman says:

      Are you on Pinterest Jennifer? That place is a goldmine for recipes. Follow me on Pinterest, I have a Low Carb board where I post recipes from other bloggers as well.

  17. Nichole Kenton says:

    Confused by directions, do I wait until cream cheese melts? Am I using the whole two ounces the first time or 1/2 ounce per each crepe? Please advise.

    • KetoWoman says:

      You are putting all of the cream cheese in the blender with the eggs. The cream cheese doesn’t melt, it is incorporated into the batter. You are blending it all together to make the batter and then cooking one crepe at a time. Hope that clears it up!

    • KetoWoman says:

      I’m not sure what I was thinking when I wrote that! Two of these are very filling. The nutrition numbers are for the 2 filled crepes shown in the picture. Sorry about the confusion!

  18. This looks incredible! I think I may have to try them. I’m wondering – have you ever added almond meal to thicken up the consistency? I’ve had trouble getting cream cheese-based deserts to stay together as well as they should.

    Yours really do look fantastic though!

    • KetoWoman says:

      Actually the teaspoon of coconut flour does the job, it’s very absorbent. These were really delicious! Thanks for visiting!

  19. anitabreeze says:

    And it tasted pretty sinful too! My daughter is gluten free so she will love this one! Thanks for stopping by!

  20. Lesley Stevens says:

    This looks so wonderful! Beautiful presentation! I almost can’t believe it’s low carb, it looks like something so sinful!

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